摘要
采用双螺杆挤压蒸煮技术改性处理脱脂、脱色、脱臭的紫苏油粕。以挤压温度、水分含量、螺杆转速为影响因素,以蛋白质溶解性和可溶性膳食纤维含量为考核指标,利用正交试验分析方法,确定紫苏油粕挤压改性的最佳工艺条件。试验结果表明:挤压温度155℃,水分含量55%,螺杆转速33 Hz时,挤压紫苏油粕的NSI和SDF含量最高,可溶性膳食纤维含量为7.23%,蛋白质氮溶解指数达到59.67,综合评分为98.26。
The degreasing, decolorizing, deodorizing perilla oil meal has been modified by using twin-screw extrusion technique in this test. Extrusion temperature , water content and screw speed were taken as the influencing factors. NSI （nitrogen solubility index） and SDF （Soluble dietary fiber） content were taken as the checking indicators. And orthogonal test analysis were used as the method. The best modified conditions of perilla oil meal Showed by the test were when extrusion temperature 155 ℃, water content 55 % and screw speed 33 Hz, the NSI and SDF content of extruding perilla oil meal reached up to the highest,SDF 7.23%,NSI content 59.67, composite score 98.26.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期26-29,共4页
Food Research and Development
基金
粮油食品深加工吉林省高校重点实验室项目(吉高校重点实验室科合字[2013]第007号)
关键词
紫苏油粕
挤压蒸煮
改性
perilla oil meal
extrusion steam boiling
modification
